Sherry Parmesan Eggs: a grown-up Father’s Day breakfast

TAHOE-TRUCKEE, Calif. — I've been wanting to run this recipe for a long time but, knowing it had huge padre appeal, I was holding off until Father's Day.

The sherry used in preparation lends a very elegant, grown-up flare that aims to impress — and it does. Granted, sherry might not be the drink of choice for your burly dad, but Jack Daniels just doesn't have that certain je ne sais quoi essential to this dish.

These are gourmet, grown-up fried eggs for favored adults only. I, however, took to them right away at age five when my Grandma Mémé served them to me and I didn't leave home until I was 26.

That does not have to be your story but, face it, you're not a kid anymore. You can't get away with gifting your dad a breakfast of frozen sausage links (he is now watching his cholesterol) and a neck tie (he's retired) on his special day.

Plus you are leaving for college soon. You are no longer going to be able to access that Bank of Pop with a smile and a half-baked car wash. Financial transactions will rely on the memories you make now, before September, when you exit the home, hearth, and ATM card.

Make this Father's Day memorable and hold on to that leftover sherry. It might not be his preferred cocktail, but these will be his preferred eggs.

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Ingredients:

2 eggs

2 tbls. butter

2 oz. sherry

salt and pepper to taste

2 tbls. grated Parmesan

1 small ovenproof frying pan

Preparation:

Brown butter over medium-high heat until it starts to turn color. Add sherry. When this starts to bubble, break in your two eggs. As whites begin to set, remove from heat and sprinkle eggs with cheese.

Put entire pan under broiler until egg whites are set and cheese browns. Be sure to watch it — it does not take long, maybe three minutes. Remove eggs to plate and serve with a crusty piece of french bread or sour dough toast.

Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen "must-haves" and food news at simonegrandmain@gmail.com.